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Red Velvet Pancakes with Cream Cheese Glaze

Fluffy red velvet pancakes made with cocoa and vanilla.Topped with a rich cream cheese glaze.Perfect for brunch, holidays, or a special breakfast.
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Prep Time 15 minutes
Course Breakfast
Cuisine American

Ingredients
  

  • 2 1/3 cups all-purpose flour
  • 3 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk
  • 2 Tbsp white vinegar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp red food coloring
  • 2 tsp vanilla extract
  • 1/3 cup salted butter melted

Cream Cheese Glaze:

  • 6 oz cream cheese softened
  • 6 Tbsp butter softened
  • 2 cups powdered sugar
  • 1/3 cup milk plus more if needed
  • 1/2 tsp vanilla extract

Optional garnish:

  • Fresh raspberries
  • Mint leaves

Instructions
 

  • Preheat a non-stick griddle to 350°F (175°C).
  • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In a measuring cup, mix milk with vinegar and let sit for 2 minutes.
  • In another bowl, whisk milk mixture with sugar, eggs, red food coloring, vanilla, and melted butter.
  • Gradually add dry ingredients and mix until just combined.
  • Pour 1/4–1/3 cup batter onto the griddle.
  • Cook until bubbles form, then flip and cook until done.
  • Serve warm Red Velvet Pancakes with Cream Cheese Glaze drizzled on top.

For the glaze:

  • Beat cream cheese and butter until smooth and fluffy.
  • Add powdered sugar, milk, and vanilla.
  • Mix until creamy, adjusting consistency with milk if needed.

Notes

  • You can use low-fat cream cheese for a lighter glaze.
  • Serve with strawberries or blueberries for variation.
  • Add chocolate chips for extra indulgence.